Spring Pasta with Snow Peas, Tomatoes & Zucchini
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- 1 Min
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- June 16, 2020
This recipe came about while I was trying to avoid turning on the oven or having to cook over a hot stove during the latest hot spell here on the East Coast. It is a quick and simple-yet-filling meal, perfectly light for late Spring or summer dinners. It can be served warm, room-temperature, or cold, though I like room-temperature best as it seems to bring out the flavors of the lemon and thyme better. This recipe can be enjoyed at any time of the day!
Details
- Preparation Time: 15 min.
- Cook Time: 10 min.
- Cuisine: Italian, American
Ingredients
- 1 large or 2 small zucchini, julienned
- 1 lb. snow peas, julienned on the diagonal
- 12 oz. whole wheat spaghetti
- 2 cups grape tomatoes, halved
- 2 cloves garlic, minced
- 6 sprigs fresh thyme
- 2 Tbs olive oil, divided
- Juice of 1 lemon
- Salt and pepper, to taste
- Freshly grated parmesan cheese, optional
- Fresh basil leaves, torn, optional
Preparation
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1Cook spaghetti noodles as instructed on package, cooking until al dente. Drain.
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2Julienne the zucchini and snow pea pods, and halve the grape (or cherry) tomatoes.
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3Heat olive oil on medium-low heat in a skillet or frying pan. Add the vegetables, garlic, thyme, and salt and pepper.
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4Cook vegetables until soft but not mushy, about 5 minutes.
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5Remove from heat.
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6Add the pasta to the cooked vegetables, the rest of the olive oil, and the lemon juice.
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7Toss and serve, topped with freshly grated parmesan and fresh basil.